​• On the menu since: June 2014 when Katie Fischer and Casey Streets took over this Matlacha mainstay

• Description: With three boats in its fishing fleet and more with which it contracts, Island Seafood is reeling in fresh, Gulf seafood — grouper, snapper, hogfish, cobia — daily. The fish come in through the docks out back. They're weighed and filleted in house, then put on ice in the seafood cases out front.

For this sandwich, Fischer starts with a ½-pound grouper fillet. He dredges it in an egg wash seasoned with blackening spice, then drags it through panko breadcrumbs until thickly coated. Where most cooks would now drop it into a fryer, Fischer instead places the fillet into a 450-degree oven where it bakes fore 15 minutes. "With our ovens and the high heat, it gets so crisp people don't even realize it's not fried," Fischer said. He spreads his scampi butter onto the buns before toasting. Then he builds the sandwich with a slice of tomato, onion, romaine and a side of his house-made lemon-caper tartar sauce.

• Pick a fish, any fish: Fischer can make this sandwich for the same price using any fish in the market's case.

• Call ahead: Diners can skip the 15-minute cook time by calling en route for takeout or to dine in.

• Why the dish is hot? "We feel like the shortest supply chain and the least amount of handling makes the best food," Fischer said. "We start with a really fresh product and treat it with lots of love. I make it as if I was going to eat it myself."